I like recipes that have few ingredients and I like recipes that tell you what do in a couple of steps, but most of all I like recipes that give you quick and tasty results.
I don't eat many biscuits, I'm not a dunker, except of maybe the odd Custard Cream, I hate the 'sludge' you get at the bottom and I always seem to drink it by accident...yuk! But when I fancy a biscuit it's usually Shortbread, the richer and butterier the better.
Yesterday I had a pack of butter almost at its Best Before date, and as we use spreadable from a tub on our bread this pack of butter was just calling to be made into Shortbread biscuits.
200g Plain Flour
200g Softened Butter
50g Golden Caster Sugar
(I didn't have this so I used 30g ordinary Caster and 20g Vanilla Sugar) ~
Whizz flour and butter in your food processor add the sugar and whizz a bit more.
Press into lined 22cm tart tin with the back of a spoon (takes a bit of doing, it's a sticky mix, but persevere)
Bake for 25- 30 mins until golden brown.
While still warm cut into wedges, prick with a fork and dust with more sugar.
Leave to cool completely in the tin.
(Recipe taken from Olive magazine March edition)
In the interests of quality control I had one this morning with my coffee before I fed the animals, just so I could let you know if they keep well.....they do. Unfortunately, I don't think I will be able to let you know if they keep for more than two days as Lovely Hubby has discovered the tin and it's contents......!
Have a good day and you know what to do if you have half an hour to spare.